I Bet That Just Killed You

I have been doing a little holiday baking recently.

I know.

Every year, I tell you that I don't like to bake, but then I share a recipe for some delectably sweet baked good.

I am a conundrum.

But, here is the twist, one of the treats I find myself whipping up most every Christmas isn't actually baked. There is no oven involved in the recipe for Peanut Butter Bon Bons.  It came from my mother sometime in the early 80s, and I suppose you could call it semi-homemade because one of the ingredients is a tub of ready-to-spread vanilla frosting. When I recently shared that secret with a friend, she exclaimed, "I bet that just killed you."

Um...not.

I have no problem with taking a short cut here and there in the kitchen, as long as the end result is good. And believe me, Peanut Butter Bon Bons are good. So good that I can't imagine a Christmas without Peanut Butter Bon Bons On My Plate.

 

 Peanut Butter Bon Bons

1 can ready-to-spread vanilla frosting

1 cup peanut butter

1/4 cup butter (I use unsalted.)

2 cups graham cracker crumbs (If I am crushing my own, I assume 1 package is 1 cup and do 2 in my food processor.) 

Chocolate candy coating for dipping

Candy decorations, if desired

Cream together frosting, peanut butter and butter until well combined.
Gradually add in graham crackers until fully mixed.
Using a small cookie scoop, portion the peanut butter/graham cracker mixture into 1-inch balls.
Roll the portions into 1-inch balls.
Chill for at least 1 hour or up to a day or 2.
Dip in melted chocolate candy coating.
Allow to dry on waxed paper for a few hours.

Candy Bar. Skillet. Cookie.

Candy Bar.

 Skillet.

Cookie.

Candy Bar Skillet Cookie

(inspired by Picky Palate)

1 box (18.25 ounces) white cake mix

1/2 cup vegetable or canola oil

2 eggs

1 cup semi-sweet chocolate chips

6 fun-size Snickers candy bars

7 mini (bite-size) Milky Way candy bars

4 fun-size packages M&Ms

Preheat oven to 350F. Combine cake mix, oil, and eggs to form a cookie batter. Stir in chocolate chips. Spray 10-inch cast iron skillet with cooking spray. Spread just over half of the cookie dough in the cast iron skillet. Arrange the candy bars and 2 packages of M&Ms over the cookie dough. Spread the rest of the cookie dough over the candy bars. Sprinkle the remaining 2 packages of M&Ms over the top. Bake for 45-50 minutes, until dough is baked through in the middle. Allow to cool completely before cutting into wedges to serve. (Serves 8.) 

WARNING: Do not be tempted to overload with additional candy bars; the cookie will take much longer to bake through in the middle and then be dry.

I hope...

I hope you are enjoying the beauty and wonder of this holiday season.

I hope you have shared love, kindness, and goodness with those around you.

I hope you have found peace and comfort and joy in the celebrations.

I hope you are warm, fed, and safe.

I hope you are happy and thankful.

I hope you have a Merry Christmas, a Happy Hanukkah, a Festive Kwanza, a Blessed New Year, (and relish any and all other reasons you may honor).

I hope you aren't looking for one more treat at the last minute, but if you are, Lemon Drop Fudge is really simple and a bright, citrusy note among the caramel and chocolate treats.

Lemon Drop Fudge

(adapted from Taste of Home)

1/2 cup butter

1 package (4.3 ounces) cook-and-serve lemon pudding

1/2 cup cold milk (I used 1/4 cup 1% milk and 1/4 cup heavy cream.)

4 cups powdered sugar

1-2 teaspoons lemon extract

1 small bag lemon drop candies

Line a 9-inch square pan with foil.

Grease the foil with butter (additional to the amount above), or use Pam.

Crush the lemon drop candies. You want larger shards of the hard candy, not powdery dust.

In a large heavy saucepan, combine the pudding mix, milk, and butter.

Cook and stir over medium heat until thickened. (This takes a little while and requires frequent stirring to avoid lumps. Be sure mixture is thickened and not just melted together.)

Remove from the heat and beat in powdered sugar and extract. 

Pour into prepared pan.

Top with crushed hard candies, pressing candies into the fudge.

Refrigerate until set.

Cut into 1-inch squares to serve. 

Life is Gran(d)

Twinkly Christmas lights make me happy. Very happy. Giddy, even. It feels like anything is possible and all the troubles melt away when the Christmas lights are sparkling. Life is Grand.

Life is also gran(d) when I have Gran Marnier Truffles to share. Creamy, melt-in-your-mouth chocolate with just a hint of a bright, citrusy, orange flavor. Grand little bites that make my taste buds sparkle.

Gran Marnier Truffles

(adapted from Barefoot Contessa)

1 pound semisweet chocolate (choose a good brand, chocolate chips work, but aren't the best option)

1 cup heavy cream

3 tablespoons Gran Marnier (alternatively, you could use orange extract)

1 tablespoon prepared coffee (not a coffee drinker? pick up a cup to go, or skip it. the coffee does enhance the chocolate flavor, though)

1 teaspoon vanilla extract (I shouldn't have to remind you to use REAL vanilla, right?)

cocoa powder, powdered sugar, and/or finely chopped nuts (pecans are nice)

Finely chop the chocolate.
In a double boiler with simmering water, combine the chopped chocolate and heavy cream.
Stir frequently until the chocolate is fully melted and combined with the cream.
Add the Gran Marnier, coffee, and vanilla.
Stir to combine thoroughly.
Set aside for about 2 hours at room temperature for chocolate to firm up (or pop into the fridge for a shorter period of time).
(At this point, I have been known to get distracted and forget about the truffles. The chocolate can set in the fridge for a day or so and be brought to room temperature (softened, but still holding it's shape...kind like fudge consistency) when you have time to roll the truffles.)
Prepare the coatings by pouring cocoa (I really like Ghirardelli Sweet Ground Chocolate for this.), powdered sugar, and ground nuts (use one or all) into individual shallow bowls.
Spoon small mounds of chocolate from the mix and using your hands roll into balls. (I prefer slightly smaller than walnut, but go big, if you like.)
Roll the chocolate balls into the coating of your choice to cover completely.
Store in refrigerator (will keep for weeks), but serve at room temperature for the full chocolatey-orange flavor. (makes at least 60 truffles)

Reaching for More Sugar

On My Plate received a sly little mention in The Post SD's SD in 5 article this week.

SD in 5 is "your 5 minute look at what is happening in South Dakota according to South Dakota bloggers, writers and news outlets." It was a fun surprise to be chosen as one of the featured bloggers.

You can steal 5 minutes away from your day and read the spin on what is happening in SD here: SD in 5

And when those 5 minutes are up, you can reach for more sugar. Butter Pecan Fudge may have been the star of my sweets and treats, but Peppermint Fudge gave it a run for its money. I made a white peppermint fudge last year, but wasn't really happy with it. Maybe my candy canes were old, but it had a kind of old-ladies'-living-room kind of smell and taste. Not cool. This year, I made a few adjustments to a recipe I found at Mele Cotte. The crispness of the peppermint flavor was beyond yummy and just what I was searching for. Perhaps this will be the palette cleanser I need to end my sugary binges. Or, maybe not...

Peppermint Fudge

(adapted from Mele Cotte)

18 oz white chocolate chips (I used a mix of white chocolate chips (12 ounces) and a partial bag of white almond bark candy wafers.)

1 (14 ounce) can sweetened condensed milk

2 Tablespoons heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda

2 teaspoons pure peppermint extract

1 cup powdered sugar, sifted

1 cup crushed peppermint candies (I only had the candy canes decorating my tree and made a quick dash to the convenience store for Starlite mints.)

sprinkles 

In a heatproof bowl over simmering water, melt chips, condensed milk, cream, and baking soda.  (I actually just use my heavy Le Creuset pan and keep the heat very low.)
Stir frequently; heat until smooth.
Remove from heat. 
Stir in extracts; sift in powdered sugar. (Don't skimp on sifting. Lumps in the powdered sugar are not fun.)
Add crushed candies.
Pour into a parchment or foil lined 8×8 inch pan. (I sprayed my foil with Pam.)
Top with sprinkles.
Refrigerate for 3 hours, or until set. 
Lift lining and fudge from pan to cut into 1 inch cubes. (Yields about 64 pieces)

Why couldn't this peppermint fudge be a fun Valentine's treat by topping with the heart confetti sprinkles? Make your own box of candies for gifts this year?

Sugar Hangover

How many of you are in a sugar hangover? Were there too many sweets and treats this Christmas season? Christmas Day may have passed, but there is no reason that the sugar overload has to stop.

Last year, I made some Butter Pecan Fudge that was *fabulous*. I had hoped to share it with you here, but it was gone before I could snap a photo. This year, I have managed to save a piece, and even though most of us are groaning that we can't handle another sugar cookie, peppermint stick, or chocolate covered peanut, you really should find an excuse to make a pan of this. I know it is December 26, but who says that the sugar high must end?

Butter Pecan Fudge

1/2 cup butter

1/2 cup heavy cream

1/2 cup sugar

1/2 cup brown sugar, packed

1/8 teaspoon salt

1 cup chopped pecans

1 teaspoon vanilla extract

2 cups powdered sugar

Line an 8-inch baking pan with foil and coat with cooking spray.
In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently.
Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat.
Stir in the pecans and vanilla.
Sift in the powdered sugar, and stir until smooth and well combined. (I REALLY do recommend the sifting. It eliminates any lumps in the powdered sugar and makes the stirring that much easier.)
Spread the mixture into prepared baking dish.
Allow to cool to room temperature.
Lift entire "block" of fudge from the baking pan to cut into 1-inch cubes. (This is where the foil comes in handy and makes cutting perfect little cubes easier.)
Store in air-tight container...if there is any left.

Visions of Sugar Plums

I have had visions of beautiful trays of Christmas goodies dancing in my head. For many years, I killed myself baking countless dozens of cookies, making fudge, candies, and other tiny little sweet treats. I coordinated trays of goodies for work, school, friends, family, and neighbors. Everyone that I encountered received a tray of homemade delights. It took hours and hours of prep, and it was the only part of the holidays that filled me with dread.

Then, it hit me. I don't really like to bake. I can fuss for hours over individual hor'devours and snack bites, but tending to a pan of cookies made me want to slit my wrists. I quit. I loved giving them away, but I didn't enjoy making them. It wasn't a labor of love, but real, true LABOR with blood, sweat, tears, and a few #@!*& thrown in. That isn't what Christmas is about, and it was spoiling my holiday. I no longer prepare holiday trays of Christmas goodies.

However, it wouldn't be Christmas without some sweet delectable. I do take time to prepare a few little bites, and I scour the specialty markets for suitable purchased versions of others. I buy divinity and peanut brittle. On my holiday buffet, I add little bowls of sugar coated and chocolate nuts, chocolate covered cherries, and a few other candies.

The things that I do prepare are simple. I always make my own Rich and Creamy Fudge, as I have a foolproof recipe gleaned and adapted from a Creme de Colorado Cookbook many years ago. This year, I also added a couple of white chocolate barks, Lemon Bark and Cranberry Pistachio Bark. I highly recommend them, but warn that using the best quality white chocolate you can find makes all of the difference in the finished products. Raspberry Pastries were another new item that I tried this year with great success. Relaxing my own expectations for the sugar plums of the season made my holiday go much more smoothly and gave me more time to do the things that I really do enjoy for Christmas.

Rich and Creamy Fudge

½ cup margarine (not butter)
12 oz. semisweet chocolate chips
½ cup pasteurized egg substitute
4 cups powdered sugar
1 ½ teaspoons vanilla extract
1 cup chopped pecans

In small saucepan, melt margarine and chocolate chips, stirring until smooth.
In large bowl, beat egg substitute until light in color.
Add powdered sugar and mix well.
Add chocolate mixture.
Stir in vanilla and chopped nuts.
Pour into buttered 9-inch square pan and refrigerate until firm.

Lemon Bark

12 ounces white chocolate chips
¼ - ½ cup lemon drop candies, crushed

Melt white chocolate in microwave until smooth.
Add crushed lemon drops and mix gently to combine.
Pour onto a parchment lined cookie sheet and spread to about 1/4 inch or so thickness.
Allow to cool until hardened and break into pieces.

Cranberry Pistachio Bark

1 pound white chocolate
1 cup dried cranberries
1 cup shelled pistachios

If using unsalted pistachios, roast at 350F for 5-7 minutes. Set aside to cool.
Melt chocolate in the microwave or using a double boiler.
Stir cranberries and pistachios into melted chocolate.
Pour onto foil-lined 10x15" edged cookie sheet.
Refrigerate for at least 1 hour or let set over night.
Break into pieces to serve.

Raspberry Pastries

1 refrigerated pie crust
4 tablespoons raspberry jam
powdered sugar

Unroll pie crust. Spread jam on pie crust leaving a 1/2 inch border at the dough's edge.
Using a pastry wheel or pizza cutter, cut pie crust into 16 wedges.
Starting at outer edge of pastry, roll wedges into crescents.
Place on parchment-lined baking sheet and bake for 15-20 minutes at 375, or until lighty browned.
Sprinkle with powdered sugar, if desired.